Lemon Tart

Phoebe guides you though a healthy gluten free and paleo lemon tart. This lemon tart video recipe is perfect for a fresh, light dessert.

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Phoebe guides you though a healthy gluten free and paleo lemon tart. This recipe is perfect for a fresh, light dessert. To make the crust, place all ingredients like egg and almond flour in a food processor and pulse. Once processed, grab crust dough and press down into tart tin until even, then put tin put on a baking sheet and place in the oven. Then, make the lemon curd. What makes this lemon tart healthier and more creative is using coconut oil in the lemon curd instead of butter. You might be skeptical if coconut oil can produce the same thickness and silky consistency as butter - but it does! Once you like the texture of the lemon curd and the crust is ready, pour lemon curd into the crust pan and spread evenly. Cool, then slice and enjoy this delicious treat!

Difficulty: Intermediate

Ingredients

2 cups blanched almond flour

¼ cup melted coconut oil, plus more for greasing

¼ cup raw honey

Zest and juice of 2 lemons (about ½ cup)

4 large eggs

½ teaspoon sea salt

Instructions

Preheat the oven to 350 degrees. Line the bottom of a 9-inch tart pan with parchment paper. Grease the sides with oil or butter.
In a small food processor, add 1 egg, almond flour and salt, pulsing until combined. Optional to add 2 tablespoons of melted coconut oil. Pulse a few more times until a dough forms. Warning: it will be very sticky.
Transfer the dough to the center of the tart pan. Using a sheet of plastic wrap or greased palms, press the dough out into an even crust, coming just ¼ to ½ an inch up the sides. Bake in the oven for 8 to 10 minutes, until firm and beginning to brown. Remove and let cool.
Meanwhile, make the curd: in a medium saucepan, whisk the remaining 3 eggs and honey until smooth. Set the pan over medium-low heat. Add ¼ cup of coconut oil. Cook, whisking occasionally, until the oil is melted, about 2 minutes. Add the lemon juice and zest and continue cooking, whisking gently, until the mixture begins to thicken, about 5 minutes. Remove from the heat immediately and continue whisking to avoid any clumps.
Transfer the curd to the cooked tart crust and smooth in an even layer with your spatula. Allow to cool so the filling sets and serve at room temperature.
Serves 8-10

This video features Phoebe Lapine. Phoebe Lapine is a food and health writer, gluten-free chef, wellness personality, culinary instructor, blogger, recipe developer and speaker, born and raised in New York City, where she continues to live and eat.